The subtle sweet flavor of the coconut milk works really well with the squash. The lemon mellows out some of the sweetness, and if you’d like, a tiny bit (like half of a teaspoon) of sriracha or other hot sauce adds a lot of depth. You’re going to love it!
- 1 whole (3 lb.) squash*
- 1 Tbsp. butter
- 1 small onion, chopped
- 10 fresh basil leaves, plus more for garnish
- 1 can (13.66 oz.) coconut milk
- 2 Tbsp. maple syrup
- 1 tsp. salt
- 2 tsp. lemon juice
- Preheat the oven to 425F. Line a pan with aluminum foil. Put the whole squash onto the pan. Poke it in several places with a sharp knife. Roast until a skewer or paring knife goes in easily, 60-80 minutes. Or, cook the squash in any way you’d like until soft.
- Once the squash is cooked, heat the butter in a large saucepan over medium heat. Add the onion and saute until softened, 2-3 minutes.
- Put the squash, sauteed onion, basil leaves, coconut milk, maple syrup, and salt into a heavy-duty blender or a food processor. Puree until smooth. (Alternately, you can use an immersion blender to puree it all in the saucepan).
- Transfer the mixture to the sauce pan and heat over medium, stirring occasionally, until steamy hot but not boiling.
- Remove from heat. Add the lemon juice. Stir.
- Taste. Add more salt and maple syrup if desired.
*1 whole 3 lb. squash is equivalent to about 4 cups of cubed raw squash.